NAKAMA SUSHI
5458 W SAMPLE RD, Margate FL 33073 · 9549778980
Last inspected Jul 28, 2026 · 10 visits since October 2023
OCT 24
FEB 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. True reach in cooler, VICTORY - coconut soup base (47F - Cold Holding); curry sauce (48F - Cold Holding). Per employee out of temperature more than 4 hrs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023015204 | Feb 17, 2023 | Apr 5, 2023 | $200 |
| 2--2016030988 | Jun 27, 2016 | Jul 21, 2016 | $400 |
Inspection history
10 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Food wrapped in thank you bags in reach in cooler in prep area. Employee removed bags
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by 5 gallon buckets of food. Employee moved items
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter. Employee filled paper towels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Show the remaining 8 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written instructions for sushi rice or anything of time as a public health
Bowl or other container with no handle used to dispense food. Bowls being used for rice instead of scoop. Employee removed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Employee moved drink.
Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation not wearing hair restraint. Employee garnished hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at cook line. Employee removed utensils
No Heimlich maneuver/choking sign posted.
Self-closing device on bathroom door disconnected/broken. Closer for women's restroom door r is broken, missing arm to close.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed both raw chicken and raw beef in same reach in 2 door cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut salads in reach in glass front cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice no time mark as per operator sushi rice put out 1230
Handwash sink used for purposes other than handwashing. Observed multiple cups in handwash sink next to kitchen. Observed food debris in handwash sink behind bar
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts Dishwasher (Chlorine 0ppm). Use triple sink until Dish machine is fixed
Cutting board has cut marks and is no longer cleanable. Flip top,cooler cutting board contains heavy cut marks
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts Dishwasher (Chlorine 0ppm). Use triple sink until Dish machine is fixed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2:30pm prepared noodles 48F ambient cooling t cooling for 1 hour to 48F at 3:05pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill
Handwash sink used for purposes other than handwashing. Containers stored in kitchen hand sink. Operator removed
No soap provided at handwash sink. No soap provided at kitchen hand sink
Cutting board has cut marks and is no longer cleanable. Flip top,cooler cutting board contains heavy cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed drink
Equipment in poor repair. Gaskets torn on flip top cooler right door
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw lobster over unwashed vegetables in reach in cooler. Operator reorganized
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in freezer. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out to operator. Operator filled out on site
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen in disrepair
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw uncommercial packed chicken over raw uncommercial packed beef in freezer. Operator reorganized and stored correctly. Reviewed proper storage methods either operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in two door cooler. Operator stored correctly. Reviewed properly storage with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Portioned bean sprouts (50F) at 1:30pm ambient cooling for two hours to 48F at 2:15pm. Portioned raw beef 52F at 1:30pm (ambient cooling for two hours to 50F at 2:15pm. At this rate proper cooling will not occur. Observed items covered cooling. Operator uncovered and placed items in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen flip top cutting board soiled with food debris
Handwash sink used for purposes other than handwashing. Kitchen hand wash sink used to store knife sharpener operator removed.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container in dry storage. Operator removed
Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen flip top cooler heavily grooved
Ice scoop handle in contact with ice. Observed in ice machine. Operator stored Ice scoop correctly
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Wiping cloth clorine solution exceeds the maximum concentration allowed. Observed sanitizer bucket (Chlorine 200ppm). Operator adjusted to correct 100ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided hand out
Handwash sink not accessible for employee use at all times. Observed sink blocked by buckets and equipment
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer calibrated at 22F. Discussed with operator
Records/documents for required employee training do not contain all of the required information. Food handler certifications missing information
Ceiling/ceiling tile shows damage or is in disrepair. Observed in dry storage area
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. New owner has not yet obtained Food Manager Certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in multiple ceiling tiles.
Food stored on floor. Container of fryer oil by cook line and bucket of soy sauce.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority6 Intermediate6 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0ppm chlorine. Wrong chemical on machine to use for sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) in True reach in cooler, container of ground raw chicken on top of bucket of pickled ginger 2) in Victory reach in cooler, flats of raw shell eggs above buckets of house dressings and containers of soup.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. True reach in cooler, VICTORY - coconut soup base (47F - Cold Holding); curry sauce (48F - Cold Holding). Per employee out of temperature more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In True reach in cooler, VICTORY - coconut soup base (47F - Cold Holding); curry sauce (48F - Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at front bar. Discarded after every lunch service. Open 4 hrs only for lunch.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket by dish machine reading greater than 200ppm chlorine.
Establishment advertised crab on menu/menu board but served imitation crab. items on menu using imitation crab marked as crab. Manager began to change menus to correct spelling to krab.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At FLIPTOP UPPER - cut tofu 54F at 2:25pm (pulled and cooling 2.5 hrs) to 53F at 3:50pm; diced tofu 53F at 2:25pm (portioned cooling 2.5 hrs) to 52F @ 3:50pm; raw shrimp 53F @ 2:35pm (pulled cooling 2.5 hrs) to 52F @ 3:50pm LOWER - raw beef 51F @ 2:40pm (prepared cooling 2.5 hrs) to 50F; raw chicken 52F @ 2:40pm (prepared cooling 2 hrs) to 51F at 3:50pm Per employee all items pulled from reach in cooler between 11:30am and 12:00pm. Thermometer added in unit reading 52F. All items moved to True reach in cooler to chill to 41F. Do not use unit until temperature can be maintained at 41F or lower.
Manager or person in charge lacking proof of food manager certification. New owner has not yet obtained Food Manager Certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided for employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC form provided and explained.
Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of panko and sugar. Manager removed cups.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in multiple ceiling tiles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf by clean dishes. Employee moved bottle.
Food stored on floor. Container of fryer oil by cook line and bucket of soy sauce.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket of utensils in standing water on floor by stove.
No conspicuously located ambient air temperature thermometer in holding unit. Fliptop unit in kitchen missing ambient thermometer. Extra thermometer from freezer added to unit.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.